Description
A refreshing corn salad packed with fresh vegetables and a zesty dressing, perfect for summer gatherings.
Ingredients
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 cup diced bell peppers (mix of colors)
- ½ cup chopped red onion
- 1 cup cherry tomatoes, halved
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- ¼ cup olive oil
- Salt and pepper to taste
- Optional: diced avocado for garnish
Instructions
- Bring a pot of salted water to a boil. Add corn and cook for about 4-5 minutes until tender. If you prefer a smoky flavor, grill the corn for about 10 minutes, turning occasionally until charred. Once cooked, cool slightly and remove the kernels from the cobs.
- While the corn is cooling, prep your vegetables. Dice the bell peppers and onion, and halve the cherry tomatoes.
- In a large mixing bowl, combine the corn, bell peppers, red onion, tomatoes, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad mix and toss gently to coat.
- Optional: Top with diced avocado just before serving to add creaminess.
Notes
For maximum flavor, use fresh corn when in season. You can substitute with frozen corn; just be sure to thaw and drain thoroughly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American